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These Buttermilk Sheet Pan Pancakes are the easiest and tastiest pancakes that you will ever make! They serve 8 and cost just $4.20 to make.

With 8 mouths to feed on the daily, making pancakes can feel like a chore. I mean who has time to flip all those pancakes? Not me, that’s for sure! Flip no more, my friends! This Sheet Pan Pancake recipe we are sharing today is life-changing. It’s emotional! Get ready to have your life changed forever.

Have you ever heard of a sheet pan pancake? I had not until Beth told me about it. Beth’s mom gave her the recipe and I had to try it! You guys! It is literally Ah-mazing! I simply mixed the ingredients and poured it all in a sheet pan before baking. That’s it! Pour it into the sheet pan and walk away. It is so easy to make Sheet Pan Pancakes you may never want to flip another pancake again!

Sheet Pan Pancakes Recipe Questions Answered:

How do you keep pancakes warm for a crowd?

With this recipe, you are making a bunch of pancakes at once so it will be much easier to keep them warm until you are ready to eat. Just keep the sheet pan in a 200-degree oven until ready to serve.

What can you do with the leftover pancake batter?

If you were my husband or son you would lick the bowl clean! However, if you manage to have leftover pancake batter turn the batter into muffins! Just preheat the oven to 425 degrees and fill the muffin cups with the batter, adding any fruit or chocolate chips, and bake for about 10-12 minutes. Easy and delicious!

How long is pancake batter good for?

As long as you can keep licking the bowl! Am I right?!? But seriously, it will keep for up to 2 days in an airtight container in the fridge.

What are other breakfast recipes?

How to get the kids involved with this recipe:

Ages 2-3: Let your kiddo pour the ingredients into the bowl and help mix.
Ages 4-5: Let them help measure out the ingredients and pour them in the bowl to mix all together.
Ages 6-8: Let them help cut up any fruit you are adding into the batter. Or help you add chocolate chips and pour the batter into the sheet pan.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!

Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.

The flavor and Recipe Variations:

You can easily add different flavors to this recipe. Add in some blueberries, strawberries, or bananas to the batter before baking.
You can also add in chocolate chips before baking your sheet pan pancakes. Or try stirring in some cinnamon and brown sugar into the batter. Top with whipped cream. Yum!

What to Serve with Sheet Pan Pancakes:

Buttermilk Syrup
Fresh Fruit
Bacon

How long is this good for:

Serve: You can keep the pancakes at room temperature for up to 2 hours.
Store: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Freeze: Place cooled pancake slices in a freezer-safe Ziploc bag and freeze for up to 2 months.

How much will this Sheet Pan Pancakes Recipe cost:

RECIPE COST: $4.20

PRICE PER SERVING: $0.53

To find out more about how we price our recipes, check out Budget Recipes Explained.

3 cups flour – $0.57
6 Tablespoons sugar – $0.12
2 Tablespoons baking powder – $0.90
½ teaspoon salt – $0.01
2 ½ cups buttermilk – $1.12
2 Eggs – $0.20
6 Tablespoons butter – $0.60
½ teaspoon vanilla – $0.68

More $5 Recipes:

How to Make Sheet Pan Pancakes Recipe:

Cook’s Tools:

large mixing bowl
whisk
large liquid measuring cup
rimmed baking sheet

Buttermilk Sheet Pan Pancakes

Recipe Cost 4.20

Serving Cost 0.53

Course Breakfast

Cuisine American

These Buttermilk Sheet Pan Pancakes are the easiest and tastiest pancakes that you will ever make! They serve 8 and cost just $4.20 to make.

Servings: 8 people

Prep Time 10

Cook Time 17

Total Time 27

Equipment

large mixing bowl
whisk
large liquid measuring cup
rimmed baking sheet

Ingredients

3 cups flour
6 Tablespoons sugar
2 Tablespoons baking powder
½ teaspoon salt
2 ½ cups buttermilk
2 large Eggs
6 Tablespoons butter melted
½ teaspoon vanilla

US Customary - Metric

Instructions

Move oven rack to middle position and preheat oven to 425 degrees F. Lightly grease a rimmed sheet pan with nonstick cooking spray.
In a large mixing bowl whisk together flour, sugar, baking powder, and salt.
In a large measuring cup whisk together buttermilk and eggs.
Pour buttermilk mixture into dry ingredients. Add melted butter and vanilla and stir everything together until it’s just combined (DO NOT OVER-MIX!).
Pour batter into the prepared sheet pan. Bake for 15 minutes, or until a toothpick inserted comes out clean.
Remove the sheet pan from the oven and turn the broiler to HIGH. Return the sheet pan to the oven and broil for 1-2 minutes, or until the top of the pancake is golden brown.
Cut into 16 rectangular pieces and serve.

Nutrition

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